My 15 yr, I'm so proud of him. He has Asperger's. 3 weeks ago, he made applesauce, saved the 'juice', boiled down the peels and cores for 'cider' and made an awesome apple jelly with it. Bonus our daughter got applesauce. He wanted apple jelly but wanted to do it on his own.
OMGoodness, that jelly is absolutely beautiful, I just love apple jelly, probably crab apple. . . the set and color. . WoW!!! Thanks for bringing us into your kitchen and sharing!!
Because there were 10 people in my family my mother canned HUGE amounts of jams and jelly. With apple, cherry etc jelly she would go to a local cooperative that canned and froze fruits and made juices for commercial canning, They would sell 5 gallon metal tins with lids ( those made great storage containers) of different juices, unpasteurized, to locals. Omg, by the time we were through making jams and jelly I didn't want to eat any for a few months. Those are great memories because a lot of the time my grandmother and aunts showed up to do hundreds of quarts and pints of jelly or jam
I really appreciate the information shared about the apple options best for certain recipes. I loved how there were two products out of one process. It is truly a bonus!.
I can only imagine all the yummies in your frig. Mom and my Nan use to make chow chow to. I never ate it as a kid but I will love it now since I eat all that stuff.
I just love apple jelly! My 2nd thought was, I can only imagine how good your kitchen smells😉. Pretty sad though...I can't remember the last home cooked meal I made. The hospital is just about my home these days so I always appreciate your videos Helga. Thanks so much ❤
Ahh, Robin. You and others on the front lines are in my heart. I was a first responder for 15 years, and I have great respect for folks like you putting in the hours and risks you are. Lady, if you ever get a chance to be off for a mini vacation to PA (Maybe visit Knoebels etc), it would be my honor to cook for you. Stay safe and well, my friend. 💜
@@PennsylvaniacookingBlogspot Helga, you are the best!! Sorry its taken me awhile to read your comment ..work has been a bit chaotic these days. I do remember you were a first responder ! As far as I'm concerned, it never leaves you. I want to thank you for your years of serving the community. I bet we would have tons to talk about. I've always wanted to visit PA, amazing Amish country and would love to meet up with you!! It would mean a great deal to me as well. ❤ Thank you Helga for sharing your amazing recipes! Your videos help me refocus during these rough times. I am so grateful for that. Thank you so much for your welcoming words and as soon as I get a much needed vacation, I'd love to meet up!!. Take care of yourself my friend and be safe xx
Apple jelly brings back memories of my grandma. One of the first things I "helped" her make. She always made some fresh bread and we smear butter and that fresh jelly on it and set barefoot on the back porch after working all day.❤
I have only made jam, because jelly always seemed more firm and difficult to spread. But yours was delicate and spread easily. I may make some after all. And I like the way you get a thick applesauce also, without having to cook it down so long. Here’s to new adventures!
Great jelly. It looked like you almost had syrup even before adding the sugar and pectin. I will have to look for that variety of apple. Thanks for the video.
So great you saved the pulp for applesauce. I love apple jelly and apple sauce. Thanks for taking the time to show us step by step how to make this recipe. Love all your recipes Helga.
Thank you for your great recipe and no wastage approach, you get a two for one here. My kids are vegan, so no butter added for me but not really necessary if I just skim. Apples are one fruit that everyone seems to have access to most of the year.
Wow, I'm so surprised at how think that juice was after just straining! I've never made apple jelly, but I will certainly give it a try after we go apple picking! Thank you!
I don't know if anyone else has mentioned this, but if you don't have cheesecloth or a jelly bag you can use a flour sack towel (soaked in some baking soda water and rinsed with vinegar and then plain water to remove the sizing) to strain the juice. Last year I was able to get unbleached muslin without sizing at a Mennonite store in Kutztown and I've been using a hemmed square of that to line my strainer. As for the jar shortage, I've been feeling it too. The Goodwill has tons, but they want 99c a jar! I've been doing the unthinkable and reusing one old lid per batch, and for the bigger stuff like salsas and sauces and pickles I've been using some commercial jars with lug caps mixed in with regular jars. I've been canning 20 years and never thought I would do it, but here I am, living life on the edge.
Your apple jelly turned out perfect. I like that your written instructions to the apple jelly was very through since I’m a new canner. I will try this recipe. Thanks for sharing.
Helga I love apples and will definitely be making your apple jelly recipe. Thank you so much for sharing the process step by step. I really appreciate that so much. Thank you also so adding complete recipe in description box area. I adore your beautiful creative channel. Love Tamson 😇💗
I’ve made jams before but never jelly. I’ll have to give this a try. Thank you for mentioning dome types of apples that are best for jelly. Do you have a favorite or does a mix work best?
You made this look so good I swear I could smell it 😊 and bonus applesauce with cinnamon! You bet I'm going to be making this for sure. And with that applesauce I'm going to grill up a big slice of ham, oh my stomach is grumbling now. Thank you for the great information and inspiration, you rock!
The jelly looks lovely! Loved seeing you doing it homemade from start to finish and getting applesauce out of the deal too. :) Could you can that applesauce if you wanted too?
